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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №085 Cake "Kolobok" → recipe number 1 → Consolidated recipe

Consolidated recipe: №085 Cake "Kolobok"

Weight 0.4 kg and 0.8 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 204 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cranberry jam	72.0	300.00	216.00	61.20	44.06
3	№084 Protein cream on agar	70.0	240.00	168.00	48.96	34.27
4	Roasted kernels	97.5	60.00	58.50	12.24	11.93
5	No. 104 Jelly	50.0	20.00	10.00	4.08	2.04
	Total	26.2 73.8	1000.00	737.50	204.00	150.45
	Output	26.2 73.8	1000.00	737.50		150.45

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No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	26.91	26.87
3	Flour, premium	85.5	281.16	240.39	21.80	18.64
4	Potato starch	80.0	69.42	55.54	5.38	4.31
5	Essence	—	3.47	—	0.27	—
	Total	37.6 62.4	1279.69	798.72	99.20	61.92
	Losses 6.1%			48.72		3.78
	Output	25.0 75.0	1000.00	750.00	77.52	58.14
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.03	1.89
	Baking/boiling 16.78%		208.18		16.14
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.52	1.89

№084 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 48.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	333.87	40.06	16.35	1.96
3	water	—	10.13	—	0.50	—
4	Citric acid (E330)	98.0	4.45	4.36	0.22	0.21
5	Agar (E406)	85.0	1.11	0.94	0.054	0.046
	Total	30.0 70.0	1017.30	712.11	49.81	34.86
	Losses 1.7%			12.11		0.59
	Output	30.0 70.0	1000.00	700.00	48.96	34.27
	Losses before baking/boiling, shrinkage 0.8501%	70.0	8.65	6.05	0.42	0.30
	Losses after baking/boiling, shrinkage 0.8501%	70.0	8.65	6.05	0.42	0.30

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	1.69	1.69
3	Starch syrup	78.0	103.34	80.61	0.42	0.33
4	Agar (E406)	85.0	10.34	8.79	0.042	0.036
5	Essence	—	3.10	—	0.013	—
6	Sign up
7	Food paint	—	1.00	—	0.004	—
	Total	50.0 50.0	1010.08	505.04	4.12	2.06
	Losses 1.0%			5.04		0.021
	Output	50.0 50.0	1000.00	500.00	4.08	2.04
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.021	0.010
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.021	0.010

Consolidated recipe, k=1.033667
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 204 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	61.29	61.20	63.35	63.26
2	Cranberry jam	72.0	61.20	44.06	63.26	45.55
3	Melange	27.0	44.85	12.11	46.36	12.52
4	Flour, premium	85.5	21.80	18.64	22.53	19.26
5	Raw egg white	12.0	16.35	1.96	16.90	2.03
6	Sign up	97.5	12.24	11.93	12.65	12.34
7	Potato starch	80.0	5.38	4.31	5.56	4.45
8	water	—	2.44	—	2.52	—
9	Starch syrup	78.0	0.42	0.33	0.44	0.34
10	Essence	—	0.28	—	0.29	—
11	Sign up	98.0	0.23	0.22	0.23	0.23
12	Agar (E406)	85.0	0.10	0.082	0.10	0.085
13	Food paint	—	0.004	—	0.004	—
	Total		226.57	154.84	234.20	160.05
	Total phase loss 2.8%			4.39
	Other losses 3.3%					5.21
	General losses 6.0%					9.60
	Output	73.8	204.00	150.45	204.00	150.45

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange; raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	no data		no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №085 Cake "Kolobok" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Consolidated recipe: №085 Cake "Kolobok"

Recipe on №085 Cake "Kolobok" contained in handbooks:

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